Their new champagne range, which extends to three of their most popular chocolate-based sweets, is the result of a carefully crafted collaboration with Hironobu Tsujiguchi, one of Japan’s leading pastry chefs, who’s well known around the country for his multi-award-winning pastries and chocolates.

Having become the youngest-ever winner of the all-Japan patisserie artisan contest at the tender age of 23, the now-49-year-old is using his skills to take some of Glico’s most popular products into new territory.

Glico’s Almond Premio chocolates will now be enhanced with the addition of champagne, which is said to create a refreshing taste and fragrance when combined with the milk-chocolate-covered almond pieces.

The bubble-filled Caplico is a perfect partner for champagne, which brings a sense of luxury to the aerated chocolate snack. Enjoying the taste of champers while biting into the crunchy cone is designed to be a fun experience.

The champagne-flavored Pocky will be 1.4 times longer than a standard Pocky to create a fine balance between alcohol and chocolate in each serving. These are said to contain a fruity champagne flavor and aroma.

With each of the items in the collection containing approximately 0.1 percent alcohol, customers are advised not to eat and drive, given that the country abides by a strict (near) zero-percent alcohol policy on the roads. Available for a limited time, the new range will be on sale at stores and supermarkets around the country from January 3, 2017.

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